Pasta with Chicken, broccoli and sun-dried tomatoes

Recipe from Jamie DeLuna

Pinch of salt
Fresh Broccoli, crowns only
1/2 box linguini
1 lb chicken breasts, cut into cubes
1 T olive oil
1 T margarine
3 cloves garlic, minced
1 (12 oz) can fat-free evaporated milk
1 cup 2% milk (Jamie suggested half & half)
Minced sun-dried tomatoes
2 tsp corn starch
2/3 cup grated Parmesan cheese

1. Bring water to a boil in a large pot. Add salt, broccoli and pasta, stirring occasionally.

2. Saute chicken in margarine and olive oil for about 7 minutes or until chicken is no longer pink. Salt and pepper chicken to taste.

3. Add garlic and saute another minute. Add milks and sun-dried tomatoes and stir to blend. Combine corn starch with 1 T cold water. Bring sauce to a light boil and add corn starch. Stir to blend. Add cheese and simmer about 2-3 minutes.

4. Drain broccoli and linguini and put back into pot. Pour chicken mixture over the noodles and combine. Serve immediately.